Tuesday, June 10, 2008

This recipe is way simple and perfect: Shortbread crust layered with strawberry jam and delicious strawberries...topped with fresh whipped cream. It IS summer.

I made the food-processor crust the night before and stuck it in the freezer. I baked it off the next morning and brought in the rest of the ingredients to the library. Dorie says you should serve immediately.

I bought the strawberries from my local farmer's market. California strawberries - so delicious!

During lunch, I went to buy some Smucker's Strawberry Jam, and then I pulled the stainless steel mixing bowl and whisk out of the freezer (next to everyone's TV diners, left-over ice cream from the last birthday party, and of course, that mystery stuff in the corner that we just won't talk about). I spread the jam, cut up the fresh California grown strawberries and whisked up some vanilla flavored whipped cream. Dorie suggests macerating the strawberries in some liquor...but since I was at work...the strawberries were pure and simple.

This was my first time making a tart shell. Dorie's recipe was easy to make. Dorie commented on the TWD website (yes, The Dorie - so very cool!) that the crust is a shortbread crust and might be a little hard and rustic. I think it would be great with some pastry cream & fresh fruit as well.

Don't know why...but I forgot to remove the tin before taking most of my photos. I was at work at the time and people were hungry. This dessert went very, very fast!

P.S. If this documentary is playing in your area, go see it! Young@Heart is about a chorus of senior citizens (average age in the 80's) who sing rock songs. You must see their rendition of Cold Play, James Brown and Sonic Youth. It is touching, funny and lyrical. Check out their website for upcoming concert dates. (I'm bummed I missed them when they were in Los Angeles).